Place cranberries in a one-cup glass measuring cup, and fill with
water to the 1-cup mark. Microwave on high for 1 minute. Set aside.

In a large mixing bowl, combine turkey, yogurt, breadcrumbs, basil,
egg, salt and pepper. Drain the cranberries, and add them to the
turkey. With your hands, mix just until the ingredients are combined;
do not overmix.

Using an ice cream scoop (the kind with a release, called a
"disher"), form the meatballs and place on a rimmed baking sheet lined
with a Silpat (silicone mat) or parchment paper. You should get 17-18
large meatballs.

Bake for 18 minutes. Serve hot, at room temperature, or cold. A
salad of greens dressed with balsamic vinegar makes a perfect base for
the meatballs.